Pumpkin Protein Muffins (with Protein Powder)

These high-protein pumpkin muffins are healthy, gluten-free, and made with protein powder and Greek yogurt. They are super fluffy, moist, and taste like Fall. The perfect high-protein breakfast, snack, and dessert.

5 from 12 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Serving muffins

Ingredients

2 large eggs
½ cup (120g) pumpkin puree, not pumpkin pie filling
⅓ cup (64g) creamy all-natural almond butter
¼ cup (57g) plain Greek yogurt, I used 2%
2 tbsp unsweetened almond milk
¼ cup pure maple syrup
1 tsp vanilla extract
¼ cup (36g) coconut sugar
1 ¼ cup (140g) super-fine almond flour,
½ cup (40g) protein powder , (vanilla or unflavored), I used whey but pea protein works too
2 ½ tsp pumpkin pie spice, or 1.5 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp baking powder
½ cup chocolate chips, optional

Instructions

Preheat oven to 350°F and line cupcake tin with liners.
In a large mixing bowl, whisk together the eggs, pumpkin puree, Greek yogurt, almond milk, maple syrup, vanilla, and coconut sugar.
Add in almond flour, protein powder, pumpkin spice, cinnamon, and baking powder. Gently fold until completely combined.
Use a spatula to fold in chocolate chips.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra chocolate chips on top if desired.
Bake for 18 – 20 minutes, or until a toothpick comes out clean.
Let cool & enjoy!

Notes

To Store: Place cooled muffins into an airtight container and store them at room temperature for 2 - 4 days or in the refrigerator for up to 5 days.

Freezing: Freezing muffins is an excellent option if you like to meal prep. Simply let your muffins cool to room temperature and then place them in a freezer-safe, airtight bag. You can freeze them for up to 3 months! And when you are ready to enjoy them, just pop them into the microwave for 20 – 40 seconds until warm.

Protein Powder: Experiment with different protein powder flavors to customize the taste of your muffins. Vanilla, pumpkin-spice, snickerdoodle, or even chocolate-flavored protein powder can add unique touches.

Mini Muffins: Make mini muffins for bite-sized snacks or party treats; just adjust the baking time accordingly. Mini muffins should take 7 – 10 minutes to bake.

Spiced Cream Cheese Filling: Create a surprise filling by mixing cream cheese with a touch of cinnamon and a sweetener, then add a dollop to the center of each muffin before baking.

Almond Milk: can be substituted with oat milk, cashew milk, regular milk, or skim milk.

Coconut Sugar: can be substituted with light brown sugar.

Almond Butter: can be substituted with all-natural creamy peanut butter.

Almond Flour: DO NOT substitute with coconut flour or almond meal.

Nutrition

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!